repairs, which evolved and are now prospective. However, a process of system’s
technical condition assessment in a state of insufficient information remains a critical
item and has not got a single unambiguous solution up till now. In this view, the
presented work proposes an assessment method for a system’s technical condition in
incomplete data environment, which enables to assess system technical condition in a
context of uncertainty with all other factors being equal. Furthermore, mathematical
apparatus is developed for quantitative technical condition assessment of technical
system elements throughout its lifecycle. A method is also developed enabling to
determine timeframes for technical system’s functioning.
The fourteenth section “STABILIZATION TECHNOLOGY OF FATS DURING
STORAGE”. Problems of protection of fats during storage are considered and search
of its decision is carried out. The results of determinations of peroxide, benzidine, and
thiobarbituric acid numbers of the fatty mixture with the addition of the powder of the
dandelion are provided. It is established that the most effective is the concentration of
this additive in the amount of 2 %. Also, according to the definitions the feasibility and
prospects of using this additive to slow down the oxidation of the lipid fraction of a
new sugar cookie were proved. The results of determining the quality indicators of
cookies during storage were provided. The use of this additive allows to extend the
shelf life of a new sugar cookies packed in boxes of corrugated cardboard up to 4.5
months under standard conditions.
The fifteenth section “TECHNOLOGY OF SEMI-FINISHED FISH
PRODUCTS”. The article deals with the results of the chemical composition,
organoleptic evaluation and physical and chemical changes in semi-finished minced
products with the addition of non-traditional raw materials and the establishment of
their shelf life. The expediency of combining a freshwater fish with plant material to
expand the range of biologically valuable food products is presented in the article. It
has been found, that there are processes of hydrolytic damage in the control sample
after 90 days of storage, which indicates the intensive lipid hydrolysis and the
accumulation of free fatty acids in these samples. In experimental samples a hydrolytic
damage gradually increases, and reaches its critical point only close to the end of the
shelf life. The research has established that the use of non-traditional raw materials in
a production of semi-finished minced products allows not only to improve the
technology of production, but also to solve the problem of obtaining the product of a
high nutritional value. The authors found that the developed technology of production
of semi-finished fish products will significantly expand the range of products of
functional purpose based on natural components, which will allow, to some extent, to
expand the actual problem of processing raw materials from domestic reservoirs in
Ukraine.
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